Napredna pretraga

Pregled bibliografske jedinice broj: 491828

Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes


Novotni, Dubravka; Ćurić, Duška; Galić, Kata; Škevin, Dubravka; Neđeral, Sandra; Kraljić, Klara; Gabrić, Domagoj; Ježek, Damir
Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes // LWT - Food Science & Technology, 44 (2011), 3; 643-649 doi:10.1016/j.lwt.2010.11.020 (međunarodna recenzija, članak, znanstveni)


Naslov
Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes

Autori
Novotni, Dubravka ; Ćurić, Duška ; Galić, Kata ; Škevin, Dubravka ; Neđeral, Sandra ; Kraljić, Klara ; Gabrić, Domagoj ; Ježek, Damir

Izvornik
LWT - Food Science & Technology (0023-6438) 44 (2011), 3; 643-649

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Part-baked bread ; frozen storage ; packaging ; phenolics ; oxidative stability ; texture

Sažetak
The influence of packaging barrier properties and frozen storage on phenolic and phytosterol content, oxidative stability and crumb texture of frozen dough, part-baked and fully baked frozen bread was investigated in comparison to conventionally produced bread. Samples were stored either in blue coloured high density polyethylene (PE-HD) or transparent polyester-polyethylene-ethylene-vinyl alcohol copolymer (PET-PE/EVAL/PE) pouches for 22 days at –18°C. Packaging materials were different in oxygen permeability: 3.67 cm3m-2day-1bar-1 for PET-PE/EVAL/PE and 2080 cm3m-2day-1bar-1 for PE-HD material, which did not significantly change during storage. Total phenolic content and oxidative stability of bread samples decreased during storage depending on the process. Frozen dough bread had the lowest phenolics decrease and the highest oxidative stability. Total phenolic content and oxidative stability of frozen breads during 8 days were similar to conventional bread. The phenolics reduction was higher for samples stored in PET-PE/EVAL/PE laminate than in PE-HD packaging. Total sterol content did not significantly change during bread storage in investigated packaging and did not contribute to the oxidation. Bread firmness was affected only by the process and not by the storage time and packaging material.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • AGRICOLA


Citati